Wash the peppers. It's best to prepare hot peppers with protected hands so I put on some household gloves at this point. With a small, sharp knife cut around the stem and empty out the insides, making sure to remove any seeds with the help of a teaspoon.

Place the wine, vinegar, spices, salt and pepper in a large pot and bring it to the boil. As soon as it does throw int he cleaned peppers and cook for 5-6 minutes until relatively softened but still holding their shape and crunch. Drian the pepper and place on kitchen towles with the top down for several hours until completely dry... you can even leave them like this overnight.To prepare the filling place the tuna, capers, black olives, garlic and a dash of olive oil in a blender and blend it all up for a few seconds until the mix seems uniform and almost a paste, but stop before the tuna loses all of its fibers.With a small spoon fill each pepper one by one and place them, filling side up, in your sterilized mason canning jars. Fill the jars until just under the lid with the peppers and then with olive oil until there is no air in the jars and the peppers are completely submirged. Seal the jars.These jars can keep up to one year in a cool dark place... but I challenge you to resist them for that long!Buon appetito!